Angel Biscuits use a yeast dough, so be sure to set aside some extra time to let it chill in the fridge. Serve with honey and an assortment of jams so that guests can top them as they please.
1 package dry yeast (about 2 1/4 teaspoons)
1/2 cup warm water (100° to 110°)
5 cups all-purpose flour (about 22 1/2 ounces)
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
2 cups low-fat buttermilk
1 tablespoon butter, melted
How to Make It
Dissolve the yeast in 1/2 cup warm water in a small bowl, and let stand for 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add yeast mixture and buttermilk to flour mixture; stir just until moist. Cover and chill 1 hour.
Preheat oven to 450°.
Turn the dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place the biscuits on a baking sheet coated with cooking spray. Brush the melted butter over the biscuit tops. Bake at 450° for 12 minutes or until golden.
This has become my go-to biscuit recipe. I use white whole-wheat flour and rendered bacon fat (from uncured bacon; waste not, want not!), preparing the dough the night before with just 1/2 tsp. yeast and letting it rise slooowly overnight in the fridge. Unlike with most biscuit recipes patting out and cutting the dough is easy-peasy. I make the biscuits larger than specified but as they are typically for use as sausage biscuits they need to be. One of these (or two for the husband) with turkey breakfast sausage and fruit on the side makes for a filling yet not-too-heavy breakfast.
I have made these biscuits many times and they are wonderful. I used to make the same recipe with twice the shortening, and honestly, you do not even know these are missing anything! I do add extra flour (close to a cup) to keep them from being too wet, but that is the only addition to the recipe. When they bake, they rise beautifully and are always a crowd pleaser!
I just made this for the first time, and the results were not what I expected:
* The dough was so wet that there was no way to roll it, so I just patted it into the right height. Most of it ended up stuck to my fingers!
* The biscuits came out fairly flat, nothing like the picture.
* There was nothing easy about making this, except for mixing the ingredients.
I do have to say, however, that the taste was excellent, and would probably be even better if they'd turned out right. I looked to see if you had made any corrections to the recipe later, but couldn't find any, so I guess the ingredients are listed in the correct amounts, but boy, it sure was wet! I always follow recipes completely, so my results were not caused by messing with that. I might try these again, but then again, maybe not...
I tried the "Deluxe Omelette Biscuits" from this site using the canned biscuits the recipe called for, and just didn't care for it. So later I went in search of a great biscuit recipe...and found this one. The biscuits hold up fairly well to the juiciness of the omelette in between, they freeze well, and they also go well with honey for breakfast (according to my kids, at least!). Fairly easy to make, and pretty good! It is now my go-to recipe when I want to make a biiig batch of Deluxe Omelette Biscuits to freeze for school morning breakfasts.
Try to imagine a baking powder biscuit crossed with a dinner roll and that's what these biscuits are like. Easy to make and they are a nice change from the usual. These would be excellent any night of the week and I definitely will make these again. These would also be a great take a long to a potluck dinner!
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